Yesterday in honor of the nice weather we decided to slow-cook a sirloin tip roast on the back deck. My only concern with this endeavor was that our 6 year-old $40 charcoal grill wasn't up to the task of maintaining a 250 degree temperature for 3+ hours. In order to restock the fire with hot coals, you'd have to light them in a chimney starter and dump them in. I'd have to either put the starter on our wooden deck by the grill (obvious fire safety issues) or light the coals on our driveway and carry them 50 feet onto the deck (obvious personal safety issues). I decided to give it a go and was amazed at how well it went. I had a good bed of expired coals left from the last time I grilled and added a full chimney of new embers on top of this. After initially burning at around 350 degrees (I use natural lump charcoal which is jet-engine hot) I was able to adjust the air vents on the grill and hold it at 250 degrees for a full 2.5 hours. It probably could have even gone longer, but at that point the meat smelled too good not to eat. I think a rack of ribs may be in the immediate future.